A walk on the beach turned into making the best chowder I’ve ever had
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- เผยแพร่เมื่อ 7 ก.ย. 2024
- While I was visiting family, I decided to comb the oyster beds at low tide. I found some beautiful oysters. Once I got back to where I was staying, I cook up a delicious Rhode Island style Clam Chowder.
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Great recipe!
Thanks moooooom!
Very nice. Looks delicious
Thank you, very different that New England or Manhattan. Much lighter
Excellent technique - clear and meaningful explanations! You're living he life I once dreamed of. Thanks, Will. Well done!
Thank you Pete!
Great vid man, inspirational as always 👍🏽
Thank you so much!
great dish ! i liked that you expressed that you made calls to confirm the quality of the oysters that you foraged !
You have to! They do closures all the time. Not worth getting sick. Thank you for noticing that!!
Truly enjoyed the video. Like your style; value your explanations of why you are doing what and when.
Thank you! Sometimes I feel a little long winded and like I’m explaining too much.
This is awesome Will. I used to go claiming with my dad when I was really young. I miss shellfishing.
I’m just getting into it
Looks amazing. You da man Will!! 🤛
Thank you Kim! Hope you’re enjoying the videos
New Fan of RI Chowder. Looks Good.
It’s way way lighter ! I love it
Beautiful. Like your hood vent also its the real deal. I will also eat a whole loaf of Italian bread with just a cup of this chowder.
Haha
I am going to cook this recipe!! It looks very delicious ❣️🥀
It’s very light compared to other chowders
It'd be interesting to see a price breakdown of what these meals would cost if you were to buy these items you forage.
That’s a GREAT idea
Awesome recipe!!! If you have any extra oysters, grinding them and putting them in with the vegetables would help create a more flavorful and thicken it into a stew
Love that! Thank you
I love oysters but I've never had them in chowder. Looks sooo good I have to try!
They plump up but stay juicy
Yep. I make a killer linguine with white clam sauce completely from scratch and use more parsley than anyone could imagine and it has great flavor to me and color. I've always though cooked a oyster stew with heavy milk solids. This looks great and makes the main ingredients shine instead of masking it with cream. Thanks for the tutorial!
Don’t get me wrong I LOVE a cream based chowder but this is a very light alternative
You are talked about alot in a good way. I dont think you know it yet but , i live in northeast florida and everybody I know talks about you. You got this. Your amazing as a chef
Haha what??? You sure you got the right guy? I appreciate the kind words though
@@CookingWithClams yeah. Aaron is a great guy and if he loves what you do, so do we Will.
would love to do this with you bro. Also cool trick with the letting it cool!
Let’s go! I want to find clams
Thank you for another great time in the kitchen . Cooling the starch makes so much sense. I’ve found my stews better the next day . Now I know why .
Simple things that make a huge difference
The early native Americans must have enjoyed those as well. What a score.
Absolutely!!
XXX FOOD PORN !!!! lol 😆
That looks AWSOME bro!!!
Gotta make that this coming oyster season !
We used to get huge oysters (as long as your hand) off a barrier island south of Mississippi when I was a teenager! Unfortunately they are gone now due to hurricane damage on the island…
We still have some great oyster reefs here. Can’t wait till oyster season opens now!
Great video bro 😎 👍
They have closures here all the time due to water quality but when it’s on point it’s grewt
Lovely dish - for those of us in other areas, I bet we could sub clams scallops or mussels - would you change anything if we did?
Scallops no because they don’t have the liquor. But clams or mussels I would lightly steam to open then do the same exact process. Also strain the liquor since clams can be so sandy. But this recipe was originally meant for clams, I just happened to find oysters!
Super interesting about cooling down the suspended starch to thicken the soup. Another great video. Thanks Will
Thank you Tom! I wish I had the more scientific explanation but it involves proteins expanding, it’s fascinating... and delicious
making us hungry.....I found you on keywestwaterman ...I have family living not too far from where you are now...they are in pawcatuck CT and cook a lot of the same kind of food you do..foraged from nature....
Ah that’s amazing. I have a very deep love and connection with the Long Island sound
Great video, makes me want to go clamming (No oysters you’d want to eat around here, unfortunately)
Where are you located? I want to do a clam episode this winter
Oakland CA, I usually go clamming about an hour north. Definitely jealous of the random oysters you have growing out there! I think there are similar programs in Washington (they might actually seed the public spots you can gather them), but nothing like it in California sadly
But yes! Please do a clam episode :)
Hi Will, great video as always- I am a huge fan of your work. You are the “Aaron Young” of the culinary world. Down to earth, exceptionally humble and extremely respectful of our natural resources / environment. I was sharing your latest video with my Wife and she was struggling with your TH-cam brand “Cooking with Clams”. It seems a bit specialized and doesn’t capture / highlight how “eco-friendly” you are. I would consider renaming your channel to capture the flare of your culinary expertise melded with your eco-friendly recipes. Maybe your subscribers can comment on a few ideas to explore this theme a bit more. I am a huge fan no matter what but rebranding your channel may enhance your subscriber base going forward. Bobby
Ps, I am building content this summer for my own fishing and diving TH-cam channel based in Tampa Bay. I would love to feature one of your recipes if you are open to some type of collaboration. I will be launching the channel in Mid-October. Keep the videos and creativity coming- you truly have a gift. Cheers!
Hey Bobby, Thanks for the kind words. Funny enough my nickname is Clams. A fact maybe missed without knowing me. Ill definitely put some thought into what youve said here. And yeah a collab for sure! i visit tampa often
Thanks Will. We have been kicking around a few ideas for you...maybe a play on “Cooking with Reel Efishency” or something capturing that theme. Drop me a line next time you plan to be in Tampa. It would be great to meet up and grab a beer. We can brainstorm on a few recipes. I especially like the idea of turning an invasive species like Lionfish into a delicious meal. We have tons of Lionfish off our coast past 65 ft. My email address is bobbyp@tru-bridge.com Cheers! Bobby
That was like a quarter cup of wine?
Maybe 1/2?
Where was mama clam? Missed seeing her eating with you
Behind the camera
🥶🥶🥶🥶
So cold!!!
Turkey's dont make Bacon my Friend
Ha!